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BCC's Spring 2014 International & Gourmet Dinner Series - Registration Open
Feb 18, 2014

Join us at BCC for our Spring Dinner selections!

All dinners are at 6:30 p.m., Wednesday evenings (see individual dates, etc. below) 

Susan B. Anthony Center - Dining Room, Lower Level

Cost: $25 per adult, $18 for middle and high school students and $12 for children (10 and under). The price includes: appetizer, salad and/or soup, entrée, vegetable, bread, dessert, soda, coffee, tea and one complimentary glass of wine.

Reservations: 413-236-2106 or 800-816-1233 Ext. 2106 (Mon.-Fri. 8 a.m. to 3:30 p.m.)

 ***Due to the popularity of the prime rib dinners and out of fairness to everyone - individuals and parties will be limited to reserving seats for only one of the two prime rib dinners being offered. Thank you.***

Please make your meal selection before calling.

 


March 5 - Jewels of the Sea 

Appetizer

Clams Casino
Clams stuffed with bacon, parmesan cheese and bread crumbs.

Soup
Seafood Chowder with Bacon
Traditional New England chowder complemented with different kinds of fish, clams, bacon, potatoes, carrots, mushrooms and spinach leaves.

Entrée
Grilled Swordfish Marinated in an Arugula and Basil Sauce
-OR-
Baked Stuffed Sole with Lobster Stuffing

Both served with a vegetable medley and rice pilaf with golden raisins and caramelized onion.

Dessert
Poached Pear with Chocolate Sauce

 


Postponed until April 23 (due to the impending storm)

March 12 - A Journey Through Jerusalem

Appetizer
Chukor - Phyllo, Spinach & Cheese Bourekas

Salad
Fennel and Pistachio Salad

Bread
Pita

Entrée
Chicken Casserole with Dried Fruit
-OR-
Baked Lamb Patties in Tahini Sauce

Both served with couscous and roasted vegetables.

Dessert
Honey Apple Cake

 


 FULL

March 26 - Chez Vous

Appetizer
Coquilles St. Jacques
Scallops poached in wine and placed atop mushrooms, drizzled with a wine cream sauce.

Soup
French Onion
Classic French onion soup featuring caramelized onions, sherry and Gruyere cheese.

Bread
Baguette
Traditional white bread with a crisp golden crust.

Entrée
Filet Mignon with Classic Béarnaise
Tender filet mignon wrapped in bacon, served with classic Béarnaise sauce.
-OR-
Coq au Vin
Traditionally prepared chicken, cremini mushrooms, and pearl onions cooked in red wine and brandy.

Both served with green bean amandine and sautéed potatoes with parsley and garlic.

Dessert
Blueberry Clafouti
Fresh sweet blueberries complemented by a light batter and a hint of cinnamon.

 


FULL

April 2 - La Famiglia Ristorante

Appetizer

Antipasto Platter
Delectable Italian meats, cheese, vegetables and herbs dressed in olive oil

Bread
Ciabatta
A crusty, chewy artisan bread

Salad
Caprese Salad
A refreshing tomato and mozzarella salad on a bed of Mesclun mix

Entrée
Veal Parmesan
Breaded fresh veal served with a marinara sauce with fresh Mozzarella cheese
-OR-
Chicken Marsala
Pan fried chicken with a mushroom-scallion Marsala sauce

Both served with fettuccine and sauté zucchini.

Dessert
Tiramisu
A light and creamy dessert made with coffee and mascarpone.


 


 

April 9 - Lotus Infusion

Appetizer
Spring Rolls with Thai Dipping Sauce

Soup
Wonton Soup

Bread
Tangzhong Milk Bread
Dinner roll that originated in Hokkaido, Japan.

Entrée
Marinated Flank Steak
-OR-
Sweet and Sour Chicken

Both served with vegetable stir-fry and fried rice.

Dessert
Moon Cake with Raspberry Sauce
A white cake with chocolate filling topped off with raspberry sauce.


 


April 16 - Cruising in the Caribbean Buffet

 

Fried Cheese Balls with Guava Dipping Sauce
Deep fried Gouda cheese with a sweet dipping sauce.

Caribbean Salad with Orange Vinaigrette
Romaine and sweet fruit with orange dressing

Island Style Coconut Bread

Coconut Curry Chicken
Sautéed chicken breasts with coconut and curry.

Grilled Atlantic Salmon with Mango Salsa

Caribbean Fried Rice

Caribbean Upside Down Cake
Sweet Pineapple and cake served with raspberry coulis.

 

 


April 30 - Prime Time Baby

Appetizer
Stuff Mushrooms with Hollandaise Sauce
Mushroom caps with a sausage stuffing

Soup
Minestrone
With tomatoes, beans, carrots, celery, onion, thyme, sage and bay leaves.

Bread
Country Rolls

Entrée
Roasted Prime Rib au Jus
Prime rib served with a twice-baked potato and baby glazed carrots.

Dessert
Homemade Strawberry Shortcake
Homemade biscuit with strawberries and whipped cream.

 

 


FULL

May 7 - Prime Time Baby, The Sequel

Appetizer
Scallops in Bacon
Hearty Scallops seared in olive oil wrapped in bacon.

Salad
Zesty Caesar Salad
This is a mixture of crispy greens which are topped with cheese, homemade croutons and dressing.

Bread
French Bread
Homemade bread served with tasty herb whipped butter.

Entrée
Our finest juicy tender Sequel Prime Rib au Jus, served with Yukon gold garlic mashed potatoes and a side of asparagus lightly covered in hollandaise sauce.

Dessert
Chocolate Mousse
Prime luscious chocolate mousse topped with a smooth Kahlua cream.


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